Lightly fried cakes of lump crab meat, Panko bread crumbs and Creole seasonings. It’s delicious as an appetizer, or as a main course. Serve with lemon slices and Spicy Creole Remoulade for a delectable seafood treat.
Crab Cakes Recipe
Crab Cakes
Equipment
- medium glass bowl
- wire whisk
- cutting board
- kitchen knife
- spatula
- medium skillet
- baking sheet
- paper towels
Ingredients
- 1 egg
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon – finely zested and thinly sliced
- 2 tbsp flat leaf parsley – chopped
- 2 tsp Old Bay seasoning
- 16 oz lump crab meat
- 1 cup Panko bread crumbs
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup Spicy Creole Remoulade – optional
Instructions
- In a medium glass bowl, beat the eggs with a wire whisk.1 egg
- Whisk in the mayonnaise, Dijon mustard, lemon zest, chopped parsley and Old Bay seasoning.2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon, 2 tbsp flat leaf parsley, 2 tsp Old Bay seasoning
- Add the lump crab meat and Panko bread crumbs. Fold until thoroughly combined. Be careful not to break up any good lumps of crab meat.16 oz lump crab meat, 1 cup Panko bread crumbs
- Form crab mixture into ⅓ cup patties.
- Bring a large skillet up to medium heat with the olive oil and butter. Using a spatula, carefully slide each crab patty into the hot oil, being careful not to break them up.2 tbsp butter, 2 tbsp olive oil
- Gently fry the crab cakes until browned on the bottom, then carefully flip them over using a spatula. This should take about 3-4 minutes. Fry for 3-4 minutes on the other side, until evenly browned.
- Carefully remove the patties to a paper-towel lined baking sheet to drain.
- Serve with lemon slices, and optionally Spicy Creole Remoulade sauce for dipping.1 cup Spicy Creole Remoulade
PRIVATE NOTES
Nutrition
More Information
I love these delicate, lightly fried, flavorful crab cakes. They have a crunchy crust, and slightly sweet, spicy savory flavor. They will definitely elevate your seafood meal as an appetizer, but they are good enough to serve all by themselves.
Somewhat Expensive
Lump crab meat can be somewhat expensive. I can get 8 ounces for about $20. This recipe calls for 16 ounces, produces 8 cakes and costs about $40. I cut the recipe in half, because I’m only serving two people. If you are fortunate enough to live on the coast, you may be able to catch your own blue crabs or purchase them locally for a better price. I consider crab cakes to be a special treat, reserved for special occasions or dinner parties. It’s ok to splurge sometimes, especially when it tastes so good!
Crab Meat is Delicate
Use good quality lump blue crab meat for the best results. Fold in the crab meat being careful to avoid breaking up any of the larger lumps. Lump crab meat is delicate, so handle the cakes gently when frying, flipping, or serving.
Refrigerate
Optionally refrigerate the cakes for about 30 minutes before frying. While not absolutely necessary, this will help them to keep their shape. You can skip the refrigeration by simply being careful when handling the cakes. Form the cakes on a clean cutting board, then carefully push them onto a spatula. Carefully slide them off of the spatula into the hot oil.
Sauces
Spicy Creole Remoulade or Tartar Sauce pair perfectly. Add a dash or two of Tabasco Sauce for extra heat.
Pairings
Crab cakes pair very well with salads, steamed vegetables, gumbos, and Creole seafoods. Serve them with Dirty Rice, and Blackened Shrimp for an excellent seafood meal.
Related Recipes
Spicy Creole Remoulade
Tartar Sauce
Rice Dressing
Crab Stuffed Fried Shrimp
Blue Crab Beignets with Lemon Aioli
Blackened Shrimp
Shrimp Stuffed Poblano Étouffée
Care to comment? I'd love to read it. Please be cool, respectful, relevant, positive or constructive, and leave an actual comment. Thanks!